Makes 6 to 8 medium baked empanadas
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 Tbs sugar
- 8 oz cream cheese, softened
- 1 stick butter, softened
- 1 large egg beaten lightly with 1/4 tsp water, for the egg wash
- Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside.
- In a large bowl, use an electric or stand mixer to mix the cream cheese and butter together until well blended.
- Gradually add the flour mixture to the cream cheese mixture and mix until smooth. Place the dough in a bowl, cover and refrigerate at least 30 minutes.
- Prepare the filling according to one of the empanada recipes below.
- Lightly flour a work surface. Divide the dough into 4 pieces, and keep the pieces you aren't working with in the refrigerator until you need them. Use a floured rolling pin to roll out the dough to about 1/8 inch thick. Cut the dough into a large rough circle. Put some filling in the center of the circle and fold over to make a half-circle. Don't over fill! Use a pizza wheel to trim away the excess dough and make a nice half-moon shape. Seal the edges of the dough with your fingers to make a scalloped edge. Repeat until all of the dough is used.
- Place the pastries 2 inches apart on a lightly greased cookie sheet, brush with the egg wash, and bake until lightly browned, 15-20 minutes.
- These can also be made ahead of time, refrigerated, and reheated in a 350-degree oven for 4 to 6 minutes.
source: Three Guys From Miami Cook Cuban
recipes/snacks/cuban_empanadas.txt · Last modified: 2017/12/19 19:43 by admin